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Charred Corn and Potato Salad

potato salad

This no-fuss potato salad mixes charred corn with potatoes in a creamy, slightly spicy dressing for a twist on the usual.

Serves: 2–4

Ingredients

 

Read: Mexican Street Corn

Method

Place the potatoes in a pot and cover with water. Bring to the boil and cook for 5–7 minutes, or until tender. Drain and set aside.

Meanwhile, preheat a chargrill or barbecue to high. Toast the corn cobs until nicely browned, about 15–20 minutes. Cool a little, then slice off the kernels.

In a mixing bowl, stir together the mayonnaise, chilli powder and jalapeño chilli.

Add the potato and corn, then the rest of the ingredients. Season and serve.

Read: Healthy Shepherd’s Pie

This is the perfect barbecue salad or lunch. A good sprinkling of fried bacon or chorizo doesn’t go astray, and adds a lovely texture.

Recipe taken from Mr Wilkinson’s Simply Dressed Salads by Matt Wilkinson

The humble salad: so often overlooked and unloved. Not so for Matt Wilkinson. For Matt, the salad is a culinary main event and a dish that’s as diverse in its versatility as it is in flavour. In Mr Wilkinson’s Simply Dressed Salads, Matt shares his favourite salad recipes – one for every week of the year, showcasing the very best seasonal ingredients, along with whimsical musings for quick salad ideas and tips for how to get the very best from in-season produce. Complete with delicious cordial recipes that make use of the seasons’ glut, and filled with beautiful photography and illustrations throughout, Mr Wilkinson’s Simply Dressed Salads shows us that salad is so much more than the sum of its parts.

You can buy Matt Wilkinson’s Simply Dressed Salads at cooked.com.

Published by Hardie Grant Books.

Do you have a favourite potato salad? Care to share in the comments section below?

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